Coconuts About Pancakes – Vegan Coconut Pancake Recipe

Lately, I have been on the lookout for my next pancake recipe idea. So, I went to look for inspiration to Borough Market. There I stumbled across some amazing Thai coconut cakes. They were silky and creamy and full of flavour. Straight away I knew that I found my muse. I rushed back home to put all of that newly found excitement into my very own coconut pancake recipe.

I love pancakes. Who doesn’t right? I also love coconuts. You could even say that I’m coconuts about pancakes. They are simple to make, they taste incredible and can be topped with (you see what I did there heh) pretty much anything you like. The best part is that you can enjoy them anytime of the day.

Furthermore, to continue with the ongoing #veganuary theme I tweaked my pancake recipe so that it will be not only vegan but also easy to make. The end result turned out better than expected and I am quite proud to share it with you, my lovelies.

COCONUT PANCAKE RECIPE DRY INGREDIENTS

70 g shredded coconut +20g for garnishing.

24 g coconut sugar

1 ½ tsp baking powder

Pinch sea salt

120 g spelt flour

40 g coconut flour

COCONUT PANCAKE RECIPE WET INGREDIENTS

1 flax egg (10g milled flaxseed + 50ml water)

30 ml melted coconut oil, plus more for cooking

25 ml maple syrup or agave nectar

250 ml coconut milk (you can sub it with almond milk)

70ml-100ml of water. Optional, depending on the thickness of your batter.

INSTRUCTIONS

Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo down below), being careful not to burn. Once cooled, add coconut sugar and set aside.

Now mix all the wet ingredients. To the flax-egg add coconut oil, coconut milk and maple syrup. Combine them together by whisking.

Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin it with water. Add just a little bit of water at the time to get the right consistency. You want your batter to be able to slowly drop from a spoon (once you lift it), but you do not want it to be too runny. It should be semi-thick. Taste and adjust sweetness as needed.

Let batter rest 5 minutes while preheating a frying pan to medium heat. The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.

Generously grease a pan with coconut oil and pour about half of a ladle into the pan and fry for about 3 minutes (it does take longer than a usual pancake).

Flip when bubbles appear in the middle and the edges become crispy gold colour and cook for another 2-3 minutes.

To serve, drizzle with maple syrup or agave nectar and top them with some more toasted coconut.

I love writing these little posts so much. Turning my kitchen into some sort of mad laboratory whilst trying different variations of the recipe. It is a very tasty although messy business.

Like always guys I hope you enjoyed reading and maybe even found something new for yourselves. Please share your thoughts and comments down below. Tell me what’s your favourite pancake topping.

Have an awesome week!

Mucho love,

Polina.

P.S. Finally, as part of #veganuary I did a few recipes and some interviews about amazing vegan places in London. Check them out here and also follow me on Facebook for daily pineapple dosage. Link here.